Spiced- Up Linguine with Clams

I'd been waiting for the perfect excuse to make this delicious recipe ever since the day I saw it. This past weekend, an opportunity happened to present itself when I had my friend CEW over for dinner Sunday night. Clams are quite easy and quick to make, and served with a dry white wine they make for quite the crowd-pleaser! This weekend the cooking for CEW will continue with a lovely Hummingbird Cake for her birthday, per her request!

DIRECTIONS:

1. Cook 12 oz. linguine as directed, drain and set aside.

 2. Heat 3 tablespoons of extra-virgin olive oil in a large sauce pan over medium heat.3. Add 1 teaspoon of thyme, 1 teaspoon of crushed red pepper, 6 chopped anchovy fillets, a 4 minced garlic cloves. Cook 2 minutes.4. Stir in 1/3 cup of dry white wine and 1/4 cup clam juice.5. Add 30 littleneck clams and steam for 4 minutes, or until clams open. Discard unopened clams. 6. Stir in cooked pasta, 2 tablespoons of butter, 1/2 fresh parsley, 1/4 teaspoon of salt and 1/4 teaspoon of cracked pepper. 

From Cooking Light, September 2010.

 

Introducing: Sweet Paul Magazine

I'm very excited to have found a brand new cooking magazine with some of the most beautiful food photography I have seen in quite a while. Sweet Paul Magazine has joined the new online magazine phenomena and features an assortment of seasonal recipes as well as craft projects like the cute pumpkins below. I can't wait to make fall roasted chicken pies and creamy mushroom pancetta soup. Take a look at Sweet Paul when you get the chance.

Poached Eggs: Patience is a Virtue

My boyfriend and I have cooked several recipes from one of our new cookbooks, Ad Hoc at Home, and since purchasing the cookbook we have had our eye on the grilled asparagus with prosciutto, fried bread, poached egg and aged balsamic vinegar dish.

We finally got the chance to make this simple dish last week. The ingredients are served fresh, allowing the poached eggs to be the stars of this combination. Neither Jordan nor I had ever made poached eggs before, so we read the recipe carefully and did our best to get it right the first time. Unfortunately, we didn't.

I learned that poached eggs are not any easy fix.

Poached egg attempt #1

Poached egg attempt #2

Poached egg attempt #3

On the fourth attempt, we finally produced a beautiful and edible poached egg. They were buttery and delicious.

Instead of using Keller's recipe for croutons, I made my own. By cubing bread, drizzling with oil and baking for 15 minutes in a 300 degree oven, I made a simple crouton with just the right amount of crispiness and flavor.

The saltiness of the prosciutto, crispy croutons, tart asparagus and buttery eggs all married well perfectly together. I have a feeling this dish will become a go-to for us.

"Lobster Killer Lobster Killer"

If you've seen the movie Julie and Julia, you know what I'm talking about. After watching the movie twice over Christmas vacation, I decided to embark on a Lobster Thermadore cooking journey.  I survived my first lobster steaming, and after 4 hours of cooking butter, wine, cream (and more butter), I came up with this.

 

Bon Appetit!